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+ servings

Chia pudding with blueberry compote

healthy Chia pudding with a low-calorie blueberry-rosemary compote
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Vorbereitung 10 Minuten
Zubereitung 10 Minuten
Ruhezeit 2 Stunden
Gesamtzeit 2 Stunden 20 Minuten
Portionen 2 people

Zutaten
  

  • 40 grams of chia seeds
  • 250 ml soy milk (light) or another non dairy milk
  • 300 grams unsweetened soy yoghurt
  • 300 grams frozen blueberries
  • 3 tabelspoons erythritol e.g. from Xucker
  • fresh berries for garnishing

Anleitungen
 

  • Place the chia seeds in a bowl with the soy milk, mix well once and leave to soak for 10 minutes. Then stir once more and leave the Chia pudding to soak in the refrigerator for at least 2 hours (or even longer). Stir once in between.
  • Place the frozen blueberries in a strainer over a bowl and let them slowly defrost.
  • After the Chia pudding has soaked for at least two hours and the blueberries have defrosted, the compote can now be prepared. Wash the rosemary, pluck the needles and chop them finely.
  • Heat up a pot with a little no stick cooking spray or alternatively a small dash of oil and put the rosemary needles in it. Leave them to fry for a minute or two. As soon as everything begins to sizzle lightly, add about 2 tbsp. of the blueberry juice that has collected in the bowl under the sieve, as well as the erythritol.
  • As soon as the sticky liquid starts to bubble, add the blueberries and stir well. Now let it simmer for about 5 minutes.
  • Meanwhile, spread the Chia pudding on two bowls. Layer 150 grams of unsweetened soy yoghurt on each bowl. Finally, spread the blueberry and rosemary compote evenly on both bowls and garnish with berries or other fruit of your choice.
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